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Braised Chicken with Lentils

Savor tender chicken cooked gently in white wine and our flavorful stock with garlic, bay leaves, and herbs. Combined with tomatoes and hearty red lentils, it's the perfect dish for a chilly spring or fall evening.


  • 1 whole chicken, cut into 8 pieces
  • Salt and ground black pepper
  • Flour for dredging
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup peeled and diced carrots
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons dried Herbes de Provence
  • 2 cups dry white wine
  • 1 1/2 ounces Fond de Poulet Gold® dissolved in 4 cups hot water
  • 1 large can (28 ounces) diced Roma tomatoes with basil
  • 1 cup red lentils, sorted, rinsed


  1. Preheat the oven to 350 degrees.  Season the chicken with salt and pepper and dredge it in flour, patting off the excess. Heat the oil in a large braising pan over medium heat.  Add the chicken and sauté it,  turning to brown all sides, 8-10 minutes.
  2. Remove the chicken from the pan and set it aside. Discard all but 1 tablespoon of the drippings from the pan. Reduce the heat to medium-low, add the onions, celery, and carrots, and  cook 3-5 minutes, stirring occasionally, until the vegetables have softened.  Add the garlic a cook for another minute.
  3. Add the bay leaves and herbs and cook 3 minutes. Add the wine and simmer, stirring occasionally, 3-5 minutes, until the pan liquids are reduced by one-third.
  4. Add the diluted Fond de Poulet Gold® and tomatoes and return the chicken to the pan. Bring to a simmer and season to taste with salt and pepper.  Braise, covered, on the center rack of the oven for 30 minutes.
  5. Stir in lentils and braise 30 more minutes. Remove and discard the bay leaves and season to taste with salt and pepper.

Additional Tips

This dish is even more delicious with some gremolata sprinkled on top.  Here's how to make it: chop together 3 tablespoons fresh parlsey leaves, the finely grated zest of 1 lemon, and 2 cloves of garlic until the texture is very fine, but not quite a paste.

Wine Pairing: Drink the same type of wine used in the recipe--a new world Sauvignon Blanc would work well.

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Classic French Stocks and Sauces